Household Hints

King Country Chronicle, Volume IV, Issue 233, 12 February 1910, Page 3

Household Hints

Cream Pudding.—Put the thin rind of a lemon into a pint of cream. Bring it slowly to the boil and pour it over the finely-grated crumbs of a French roll. Let it stand to soak, then beat it well with a fork, and add two tablespoonfuls of sugar, a pinch of salt, one or two drops of almond flavouring, a tablespoonful of brandy, and the yolks of six eggs well-beaten. Bake in a buttered dish and serve with wine sauce. Time, half an hour. Sufficient for four or five persons.

Boiled Coffee made with an egg. — Use one egg to one cupful or less of ground coffee. Stir the coffee into the egg, add half a cupful of cold water and beat well. Scald the coffee pot with boiling water. (This is very important and makes a great difference with the flavour of the coffee.) Put the egg and coffee mixture into the hot coffee pot, pour in a pint of boiling water and let boil for five minutes. Then keep it hot but not boiling for ten minutes. The proportions are one heaping tablespoonful of ground coffee for each person.

Chicken Souffle. —Mix together a tablespoonful of butter and the same of flour in a hot saucepan, stir in a pint of milk or cream, season with onion juice, chopped parsley, salt and peppei-. When thick stir in a cupful of chopped chicken and the beaten yolks of two eggs. Let simmer a minute and set aside to cool. When cool stir in the whites of the eggs, beaten to a stiff froth. Pour into a buttered baking dish and bake for 20 minutes. Serve hot with cream or mushroom sauce.

Fried Puffs. —Two cups of sour milk, one teaspoonful of soda, one teaspoonful of salt, one egg and flour sufficient to roll out like biscuit dough. Cut the dough into narrow strips about three inches long, and fry brown in hot lard. These are delicious as tea cakes or served with coffee for breakfast.

Brown Betty Pudding (no eggs).— Sliced apple, breadcrumbs, sugar, stoned raisins, mixed spice, golden syrup. Butter a large pie-dish, fill it with layers of sliced apples and breadcrumbs, scattering over each layer stoned raisins, sugar, and a very little mixed spice. Pour over about one pint of golden syrup and water in equal parts, and cover with bread crumbs. Place in a tin containing hot water, and bake for an hour or an hour and a half. Serve with sweet sauce or cream if liked.

Clean old oak with warm beer, using a small brush, if needful. When clean and dry, polish the article with beeswax and turpentine.

Discoloured metal spotted with acid stains can often be successfully cleaned by rubbing the surface with sweet oil and powdered rotten stone. Fingermarks on doors can be removed with a rag dipped in paraffin. Afterwards wash the door with a little hot water, and the smell will soon go off. Enamelled baths may be cleaned of stains with a rag dipped in salt mixed with paraffin. Afterwards rinse well with hot water to remove the oil, and dry with a cloth. To cut hard jelly squares use a perfectly clean pair of scissors dipped in cold water. Thus one can cut small pieces more easily than with a knife. Carefully clean and dry the scissors before putting them away.

A kettle-holder to which is attached about a yard of tape, is very useful when one is working in the kitchen. Tie the tape to your waistbelt, and then the kettle-holder will be ready to hand whenever you want to take anything hot from the stove.